We’ve not yet made anything from Diana Henry’s A Bird in the Hand which hasn’t been anything short of delicious. That said, we’ve tried lots of recipes for curries over the years and often find that there’s something missing… so we were curious to see what Diana’s recipe for chicken korma turned out like.
First thing you need to know here is that this recipe takes a long time. I think end to end I was probably in the kitchen for about 2 hours. This is because there are quite a few separate things you need to do, some of which take quite a lot of time. You have to salt some chopped onions and leave them to drain for 30 minutes; you also have to soak some saffron for a long time… none of it is especially hard, but there are just a lot of things keep track of.
You also have to use the food processor a few times – firstly you fry the onions and then you have to blitz them into a paste. Separately you have to soak some nuts in hot water and then blitz those into a separate paste. It’s certainly enough to keep you busy!
But as I said none of this is hard, and the end result is definitely worth it. Is it the most authentic tasting curry I’ve ever made? Hmmm… probably not, but it’s tough to say with a korma because it’s such a rich rather than spicy dish. It certainly tasted close to the real thing, and it certainly tasted delicious. Time consuming, but worth the effort.
Yet another Diana Henry recipe today from A Bird in the Hand, and it’s a spicy one!
I’d never heard of xinxim before but it sounded like an interesting recipe and I’m absolutely delighted that I tried it. The whole dish was a spicy delight – I’m not sure why, but it seems that added ground nuts to curry type dishes really works well (I’m thinking of the peanut stew which we made a while back).
Some more Diana Henry goodness today. Seriously, her book – A Bird in the Hand – is a ridiculously great source of recipes. Go and buy it!
The ingredient list for this one is pretty short but creates a quick and tasty supper. She recommends serving with fried potato slices, which isn’t something I’ve ever made before and there is no specific guidance in the recipe. I gave it a go, and the end results tasted okay but were a bit wet and floppy rather than the crispiness I had expected. Still, tasted good so I’m not going to complain!
Something nice and spicy today from Diana Henry’s A Bird in the Hand.
We’ve raved about this book often enough, but this meal is a prime example of why we love it so much – it’s easy to put together and doesn’t call upon any especially exotic ingredients but the end result is a really tasty, comforting and spicy meal – but also noticeably unique from the myriad of other chicken recipes you can find in other books.
I’d eat this again and again – possibly the apricots appealing to my sweet tooth, but it was a real treat of a meal.
This recipe is another opportunity to use up some leftover chicken from a recent roast – the recipe is from Nigella’s fabulous book, Kitchen.
Long story short, it’s nice and tasty but we love roast chicken leftovers and the flavour of the chicken was a bit lost on this meal. That’s not to say we wouldn’t have it again… just that if you’ve got some roast chicken going spare then there are other recipes which show it offer to its full potential (Diana Henry’s bird pie being my absolute favourite!).
This recipe is weirdly both a lot of hassle, and almost none whatsoever. There is a long list of ingredients, it takes a long time to make, and it’s technically three different dishes. But at the same time, each individual dish is pretty easy to make. This recipe comes from the ever fabulous Diana Henry’s A Bird in the Hand.
The first thing is the chicken, which has to sit in its marinade – ideally for a few hours. The marinade is olive oil, vinegar, chilli, dijon mustard and garlic, so it’s pretty easy to throw together. It’s also recommended to put some slits in the chicken flesh so that the flavours can penetrate.
Once its had its time, it goes in the oven in a casserole dish for about 45 minutes. Actually, I found this to be a little too long and the skin of the bird burnt – but maybe I should have just been more on the ball with my basting.
The second thing to make is the black bean mix. This is also really easy – basically just a few ingredients stir fried together and sat in some orange juice and chicken stock whilst it reduces down. The orange juice is the star here – don’t be tempted to skip it!
Finally, just before you’re ready to serve, the last bit to make is the avocado salsa which is also really easy – basically just some chopped avocado and tomatoes with a couple of extra ingredients. Easy peasy.
We also served it up with some toasted tortilla for a bit of extra carb. Mark was late home for this meal, so it worked quite well with all the dishes on the go – the chicken could sit in its marinade, and then go to the oven about an hour before he was due back; the black beans simmer for part of that cooking time, and then when he comes through the door I quickly throw together the salsa and tortillas.
We had roast chicken recently (no photos, sorry!) which once again left us with some cooked chicken leftovers. As ever, we turned to the fabulous book A Bird in the Hand by Diana Henry. We’ve cooked quite a few of her leftover recipes and they’ve always served us well (I’ll never forget that bird pie – awesome!).
This recipe really couldn’t be much easier. We’re cooking pancetta, onion and peas, then adding some chicken, lemon zest and double cream. Some chopped mint goes in near the end to flavour the cream, and then it gets served up with some pasta (we used fusilli – nothing fancy).
You can’t really go wrong here. It’s a winning mix of ingredients, and cooked chicken always tastes better the next day. We scoffed the lot and sat feeling very contented with ourselves afterwards.
The next few recipes we cooked came from the Sainsbury’s Homemade by You website. Sainsbury’s have been running a campaign called “Little Twists”, encouraging people to be a little bit more adventurous with their cooking, and this recipe is part of that.
It’s a pretty simple dish and quick to make – it’s a chicken and vegetable stir fry like any other, but the different comes at the end when you toss some toasted desiccated coconut into the dish. It’s a simple thing, but it does add a nice bit of flavour and an interesting texture too. I liked it, and so did Mark.
When we have a roast chicken, we tend not to post the photos on Instagram or on here because it’s a pretty routine exercise. However, it is also an opportunity to cook something the next day from Diana Henry’s fabulous A Bird in The Hand which has a whole chapter on uses for leftover chicken. That is, of course, if the chicken survives long enough with Mark and me both pinching bits every time we open the fridge!
The recipe is pretty simple and easy. Fry the chopped onion, then add the chopped chilli and spices (ground coriander and turmeric, the latter of which I forgot to photograph) and fry for a minute. Then add the coconut cream, chicken stock and cubed sweet potato and simmer for about 15 minutes or until the sweet potato is cooked through. Then throw in your chicken and warm it through, along with a squeeze of lime juice, and serve with some rice.
Diana also adds fish sauce, but I left this out because Mark isn’t a fan. This would probably normally be a sweet and sour flavour as a result, but ours was more on the sweet side. Still delicious though!
I’ve never watched an episode of Lorraine in my life, but I knew that John Whaite had a cooking slot on her show. That led to me to an explore of the Lorraine website, where I found this recipe of John’s for chicken and Tuscan beans.
The ingredient list isn’t quite as short as you’d find in his Perfect Plates in 5 Ingredients, but it’s not much longer. Fry the chicken thighs and some pancetta (we used smoked streaky bacon) in a wide casserole dish, then put to one side. In the same pan, now fry the onions, tomatoes and garlic before adding white wine (we used vermouth) and reducing. Finally add your tomato puree, rosemary, parsley, seasoning, cannellini beans and chicken stock then bring to the boil. You now put the chicken and bacon back on top and put the whole thing, uncovered, in the oven for 40 minutes.
Very easy, and only one dish to wash up afterwards!